Milk Sugar

Milk sugar, also known as lactose, is a disaccharide sugar found naturally in milk and dairy products. It is composed of glucose and galactose. Lactose is typically produced commercially by separating it from whey, a byproduct of cheesemaking.

Manufacturers use lactose as a sweetener, bulking agent, and browning agent in foods. It is commonly found in confectionery, baked goods, infant formulas, and processed dairy products.

Lactose is generally recognized as safe (GRAS) by the FDA for use in food. The primary health implication relates to lactose intolerance, a common condition where individuals have difficulty digesting lactose due to insufficient lactase enzyme. JECFA and EFSA have evaluated lactose. Evidence on the health effects of lactose consumption is mixed, with some research suggesting potential benefits for gut health in certain populations, while others focus on the challenges faced by those with lactose intolerance.